Thursday, September 02, 2010

Saturday, we'll serve for lunch: a big green salad with roasted chicken breasts (roasted in Penzey's Greek marinade) chopped up on top. On the side, for the kids, carrot sticks and red bell pepper slices, choice of dressing. Also: crusty bread and soft butter, grapes and pineapple. For dessert, the cookies made Friday.

Saturday afternoon: a snack pack of fruit and juice. One of the kids on that outing is non-dairy, non-nuts, non-egg because of allergies.

Sunday morning: breakfast yummies purchased down the hill, plus apple juice for the kids to drink and some fruit.